Beet and potato salad
with soy egg and a white bean aioli
This delicious variant of the traditional Spanish potato salad is rich in protein and completely vegan. It's tasty, filling and quick to prepare.
-
Nice and quick!
-
Vegan
-
Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
soya
Utensils:
(Hand) blender
Ingredients
Cooked white beans
Lemon
Cooked peas
Soy milk
Beetroot
Carrot
Potato
Black olives
Tofu
Ground cumin
Turmeric powder
Garlic
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2774
663
20
3
104
30
20
25
0
411
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Peel the beet and potato and cut them into cubes of 1cm. Peel the carrot and cut it lengthwise into quarters and then into thin slices. Cook the potatoes and beet separate from each other in a pot with plenty of water for about 12-15 minutes until tender. Add salt to taste. After 10 minutes of the cooking time of the potato, add the carrots and finish the cooking. Drain the water from the vegetables and spread them on a plate to cool down quickly. You can also place them in the fridge to speed up the process even more.
2.
For the beans aioli: add the beans, a clove of coarsely chopped garlic, the juice of half a lemon, the soy milk and 2 tablespoons of oil to a mixing jar. Blend it with a hand blender to a smooth sauce and season to taste. If you want the sauce to be more liquid, add a teaspoon of water.
3.
For the soy egg: cut the tofu into small cubes and sauté it in a tablespoon of oil. Add the turmeric, cumin and season to taste. Crush the tofu with a spoon, so it crumbles. Cook for 2 more minutes until golden brown and set aside.
4.
Cut the olives into slices. Drain the liquid of the peas.
5.